French Countryside Cooking
Easy on the palate and light on labor, French countryside cuisine is simple for anyone with a handful of fresh basic ingredients. Why not start with some locally grown vegetables this autumn? Then find fresh herbs (rosemary, marjoram, thyme and lavender, for starters) at the farmer's market, ask the corner butcher for his choice cut of meat, stock a bottle of virgin olive oil in your pantry and voilà! Your kitchen already holds some French-country essentials.
Want to bring a bit of the French countryside to your own table? Instead of yogurt on your berries, try crème fraîche, available in small cartons at many local grocery stores. The next time you have a sandwich, set a selection of mustard dips (from spicy to sweet) beside your plate. And how about something different this autumn? Instead of squash soup, try our easy recipe for a hearty French Countryside Onion Soup.
Wine Tip
Have you tried Red Bicyclette? This delightful vineyard makes its home in the warm, western-Mediterranean region of Southern France known as Languedoc. Like its neighbor Provence, Languedoc is famous for the good life — excellent food, gorgeous landscape, fine weather, and delicious wines. The majestic Pyrenees protect the vineyards from wind and chill, and the result is a climate ideal for spicy Syrah, rich Merlot, and fruity Chardonnay. Harvested by hand as soon as the grapes hit their peak, the wines of Red Bicyclette are true to their region—rustic, companionable, and full of easy pleasure.
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French Onion Soup
Serves 4
Ingredients:
- 2T Butter
- 2T Olive oil
- 4 Medium yellow onions, thinly sliced
- 1/4c Cognac or Sherry (not cooking Sherry)
- 4c Beef stock
- 1t Fresh thyme
- Salt and ground black pepper to taste
- 1c Grated Swiss cheese
- 4 Slices, baguette, cut 1 inch thick
Method:
- In a large skillet, melt butter over medium-high heat, then add olive oil and onions.
- Sauté for 5 minutes or until nicely browned.
- Turn down heat to medium-low and sauté for 15 minutes more.
- Add Cognac, then cook for 1 minute.
- Transfer onions to a soup pot.
- Add beef stock, thyme, salt and pepper and simmer over medium-low uncovered, for 20 minutes.
- Preheat oven to 350 degrees.
- Place baguette slices on a cookie sheet, top each slice with 1/4 cup of cheese, and bake in oven for 10 minutes
- Ladle soup into 4 bowls, top each bowl of soup with prepared baguette slice and serve.
